Savory Authentic Mapo Tofu That Will Impress Everyone

Experience the rich and spicy flavors of Authentic Mapo Tofu, a quick and delightful dish that will impress your guests.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Lunch

Cuisine: Sichuan

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Meat

1 pound Ground Pork Substitute with ground chicken or turkey for lighter options.
2 tablespoons Shaoxing Wine Can swap with dry sherry if unavailable.

For the Sauce

2 tablespoons Light Soy Sauce Verify gluten-free options if necessary.
2 tablespoons Doubanjiang (Spicy Bean Paste) Reduce amount for less spice.
2 tablespoons Peanut or Vegetable Oil Substitute with other neutral oils but may affect flavor.
1 tablespoon Homemade Chili Oil Store-bought may be used but is often less flavorful.
1 teaspoon Five-Spice Powder Can be omitted if unavailable.
1 teaspoon Sugar Adjust to taste for balance.

For Aromatics

1 tablespoon Minced Ginger Fresh ginger is preferable.
1 teaspoon Sichuan Peppercorns Fresh pepper will enhance the taste.
3 stalks Green Onions Used for garnish and added freshness.

For the Tofu

14 ounces Firm or Medium Tofu Silken tofu can be used but requires careful handling.

For Braising

1 cup Chicken Stock (or Water) Using stock enhances flavor.

Equipment

nonstick skillet

Method

Step‑by‑Step Instructions for Authentic Mapo Tofu

In a bowl, combine the ground pork, Shaoxing wine, soy sauce, and minced ginger. Mix thoroughly and marinate for about 10 minutes.
In a separate bowl, whisk together cornstarch and 1 tablespoon of water until smooth. Set aside.
Heat 2 tablespoons of peanut oil in a nonstick skillet. Add Sichuan peppercorns and let them sizzle for 1-2 minutes, then remove for garnish.
In the same skillet, cook the marinated ground pork with Doubanjiang for 5-7 minutes until browned.
Stir in chopped green onions and sauté for 1 minute.
Layer firm tofu cubes over the cooked meat, drizzling with chili oil, sprinkling five-spice powder, and adding sugar.
Pour chicken stock around the tofu and bring to a gentle simmer. Cover and cook for 8-10 minutes.
Stir in the cornstarch slurry to thicken the sauce, mixing until combined.
Transfer to a serving bowl, garnish with extra green onions and Sichuan peppercorns, and serve hot.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 10gProtein: 20gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 600mgPotassium: 500mgFiber: 2gSugar: 2gVitamin A: 300IUVitamin C: 3mgCalcium: 150mgIron: 2.5mg

Notes

Adjust sugar based on spice tolerance; for best texture, use firm or medium tofu. Always infuse Sichuan peppercorns in oil first to maximize flavor.

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